Stir Fried Pasta With Veggies Food

PASTA STIR-FRY

Steps:

• Cook the pasta in boiling salted water until al dente.
• While pasta is cooking, heat canola oil in a large saute pan or wok over high heat. Add onion, red pepper, ginger, eggplant and cook for about 1 minute. Add garlic, broccoli, tomatoes, and soy sauce and cook for another 2 minutes. Drain pasta. Add it and the chicken to the vegetable mixture, toss and cook for another minute.
• Transfer to serving bowls and garnish with scallions.

STIR FRIED PASTA WITH VEGGIES

Steps:

• Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain.
• Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper.
• Toss pasta with vegetables, and serve warm.

THE EASIEST VEGETABLE STIR FRY

Steps:

• In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
• In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
• Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired

STIR-FRIED VEGGIES WITH PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet or wok, stir-fry the carrots, leek, zucchini, peppers and beans in hot olive oil for 3-4 minutes or until crisp-tender., Drain pasta; add to the vegetable mixture. Drizzle with sesame oil. Stir-fry for 2 minutes. In a small bowl, combine the vinegar, honey, salt, chili powder and ginger. Pour over pasta mixture; toss to coat.

CHICKEN AND PASTA STIR-FRY

Steps:

• Cook and drain pasta as directed on package.
• Spray 12-inch skillet with cooking spray; heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated.
• Add chicken; stir-fry about 5 minutes to heat through.
• Stir in remaining 1/2 cup broth, the basil, tomatoes, pepper and pasta. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.

STIR-FRIED VEGETABLES

Steps:

• Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
• Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
• Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.

ITALIAN STIR FRIED PORK & PASTA

Steps:

• Cook pasta according to package directions.
• Meanwhile, heat electric skillet or wok to high (400 degrees F.). Slice pork sirloin into thin strips; add to heated skillet with oil. Stir-fry until meat is browned, about 5 minutes.
• Add vegetables, garlic and butter to meat in skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
• Drain pasta and add to pork mixture with cheese and basil; toss to coat.

VEGETABLE CHICKEN STIR FRY

Steps:

• Cook pasta al dente with 1 tsp oil and dash of salt according to package instructions. Once cooked, drain and return to pot, cover to keep warm.
• In a small bowl, whisk all of the ingredients for the sauce. Set aside.
• Peel and clean vegetables. Slice or quarter mushrooms, cut broccoli into medium florets, cut carrot and red pepper into thin strands.
• Slice the chicken into thin strips.
• In a large skillet, over med/high heat, heat 1 Tbsp oil. Once hot, add chicken. Saute until fully cooked. Lightly season with salt and pepper, mix and remove chicken.
• Saute vegetables with 2 Tbsp oil until tender.
• Add butter, garlic and ginger mix and saute another minute.
• Pour sauce into skillet, bring to a soft boil.
• Add the pasta and the chicken to a skillet and mix.
• Cook until sauce thickens and pasta heats.

ITALIAN PASTA STIR-FRY

Steps:

• Cook linguine according to package directions.
• Drain and keep warm.
• Chop tomatoes and onion.
• Slice zucchini.
• Snip parsley.
• Heat oil in a stir-fry skillet over medium heat until hot.
• Add pressed garlic to skillet; stir-fry for 15 seconds.
• Add zucchini and onion; stir-fry 2-3 minutes or until vegetables are crisp-tender.
• Add tomatoes, parsley and seasonings.
• Heat 1-2 minutes, stirring gently until heated through.
• Remove from heat.
• Stir in linguine.
• Grate parmesan cheese over pasta.
• Serve immediately.

ORZO STIR FRY WITH VEGGIES

Steps:

• Lightly spray a fry pan and brown the onions over medium heat, apprx 10 minutes.
• Add mushrooms and garlic, strir fry 2 minutes.
• Add Orzo, peas and carrots.
• Add chili, cilantro & Ketjap Manis.
• Mix well.
• Cook until heated through & serve.

PASTA WITH GRILLED SALMON & STIR-FRIED VEGETABLES

Steps:

• Pat salmon dry.
• In small bowl, combine 1 Tbsp. honey, 1 tsp. sesame oil and chili paste. Rub into salmon.
• For sauce, heat olive oil in large, deep non-stick skillet or wok.
• Add garlic, ginger and hot pepper flakes.
• Cook gently until fragrant, but do not brown.
• Add leeks and carrot. Cook, stirring constantly, for 5 minutes.
• If mixture looks dry, add 1/4 cup water.
• Add peppers and bok choy.
• Cook 5 minutes, or until just wilted.
• Add vinegar, 1 Tbsp. sesame oil, 1 Tbsp. honey, pepper and salt. Cook for another 5 minutes.
• Preheat broiler, barbecue or non-stick skillet.
• Cook salmon for 3 to 5 minutes per side, or until just cooked through.
• Meanwhile, bring large pot of water to boil.
• Add pasta and cook until tender but firm.
• Drain well.
• Add green onions to sauce and heat if necessary.
• Toss drained pasta with sauce. Add cilantro.
• Taste and adjust seasonings if necessary.
• Serve pasta and top each serving with salmon.